Easy Granola Butter Recipe (Oat Butter)
User Reviews
5
Easy Granola Butter Recipe (Oat Butter)
Description
Easy Granola Butter (Oat Butter) combines toasted oats, walnuts, and coconut flakes with maple syrup and vanilla to create a nut butter with a unique grain-based profile. After baking the oat mixture lightly, it is processed heavily until creamy but retains a slight graininess for texture. Cinnamon, nutmeg, and salt add spice notes that complement the nuttiness.
The flavor is mildly sweet with a warm spice finish, and optional coconut oil can be added to adjust the spreadability. This butter is versatile as a spread on bread, mix-in for smoothies, or ingredient in baking recipes. The preparation emphasizes toasting to enhance natural flavors and careful processing for texture control.
The recipe includes variations for nut substitutes, sweeteners, and additional flavorings like pumpkin spice or chocolate. It also offers storage guidance, recommending refrigeration for up to a month, noting the butter firms when cold and softens with warming.
Ingredients
- 2 cups rolled oats be sure to use gluten-free, if needed
- 1 cup walnuts or your favorite nuts or seeds
- 1 cup coconut flakes unsweetened
- 3 tablespoons maple syrup or substitute with honey, 100% pure
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons coconut oil melted (optional for thinning the texture if desired)
Instructions
- Preheat the oven to 300° F (150° C).
- In a large bowl, stir together the oats, walnuts, coconut flakes, vanilla extract, and maple syrup, making sure everything is evenly distributed.
- Spread the mixture on a sheet pan in an even layer. Bake in the oven for 15 minutes. Allow the oats to cool for about 5 minutes.
- Put the oat mixture into the food processor with cinnamon, nutmeg, and salt and process until smooth, scraping down the sides with a rubber spatula as needed. This can take up to 15-20 minutes, so be patient.
- If you’d prefer a thinner consistency, add the melted coconut oil and process for a few more seconds to distribute.
Notes
- Process until just smooth for a slightly grainy texture; less processing keeps it chunkier.
- Maple syrup provides sweetness and flavor; honey can be used as a substitute.
- Walnuts can be swapped for pecans or combined with seeds like pepitas or flaxseed for added nutrition.
- Coconut oil is optional and thins the butter for easier spreading; substitute olive or avocado oil if preferred.
- Store at room temperature for 1-2 weeks or refrigerate up to 1 month; warm before serving if firm.
- Toasting the oats and nuts enhances their natural flavor and aroma.
- Use a food processor for easier scraping down of the sides to achieve uniform smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (2 tablespoons)
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 39mg | 2% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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